Recipe
Ayran aşı (Cold yoghurt soup)
A refreshing and filling dish for those hot summer days.
Yield: servings
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Ingredients
- 100 g pearl wheat, barley or another grain (3½ oz/½ cup)
- 300 g Greek yoghurt, 10½ oz/1¼ cup, or another thick natural yoghurt (preferably Greek or Turkish style)
- 2 Tbsp extra virgin olive oil, plus extra for serving
- 1 Tbsp lemon juice
- 1 tsp dried mint
- 300–500 ml cold water, 1¼–2¼ cups, depending on desired consistency
- 250 g cooked chickpeas, from 100 g/½ cup dried, soaked and cooked, or 1 400 g/14 oz can, rinsed and drained
- 3 Middle Eastern cucumbers, partially peeled, then diced
- 2 Tbsp finely sliced mint leaves, plus extra to garnish (optional)
- salt
How I make it
- Bring a small pot of lightly salted water to the boil. Add the pearl wheat (or other grain) and leave to simmer until tender, usually 20–30 minutes (som grains may need longer). Drain, then cool immediately under running cold water. You can also use an ice bath, but I find that to be more hassle than necessary. Drain again.
- Whisk the yoghurt, olive oil, lemon juice and dried mint until lump free and well mixed. Gradually add cold water until you reach your preferred constitency (some like it thick, others thin). Season to taste with salt. I use around ½ tsp, but this’ll depend on how much water you’ve added.
- Add the chickpeas, cooked grains, diced cucumber and fresh mint. Stir gently with a spoon until mixed.
- Divide into bowls. Garnish with extra virgin olive oil and fresh mint.